Aïoli

Instructions

1. Begin by crushing the peeled garlic cloves in a mortar and pestle until they turn into a smooth paste. If you don’t have a mortar and pestle, use a garlic press.
2. In a medium mixing bowl, whisk together the egg yolks, Dijon mustard, and fresh lemon juice until well combined. For a quicker process, use an electric mixer on low speed.
3. Gradually add the olive oil to the egg yolk mixture, starting with just a few drops at a time while constantly whisking. This step is important to emulsify the mixture, so be patient and add the oil slowly.
4. As the mixture starts to thicken and emulsify, you can start adding the olive oil in a thin, steady stream. Continue whisking or mixing until all the oil is incorporated and the aïoli is thick and creamy.
5. Once thickened, add the garlic paste you prepared earlier. Stir well to combine. Taste, and season with salt and black pepper to your preference.
6. For best results, refrigerate the aïoli for at least 30 minutes before serving. This allows the flavors to develop fully. Serve with seafood, vegetables, or as a flavorful spread.